Recipe: Cinnamon Raisin Bagels (bread machine)

CINNAMON RAISIN BAGELS

FOR THE BAGEL DOUGH:
1 3/8 cups water
2 tsp kosher salt
4 tbsp vital wheat gluten
4 cups bread flour
2 tsp ground cinnamon
1 cup raisins
4 tsp active dry yeast

FOR BOILING THE BAGELS:
2 quarts water
4 tbsp Barley malt syrup (sold in health food stores as sweetener type)

Put the ingredients for the dough in a bread machine, select the dough cycle and start. When the dough has risen long enough the machine will beep.

Grease large baking sheet.

Turn off machine and turn dough out onto floured board bagel dough should be stiff. Roll dough out into a log. Cut in to 8-10 pieces. Roll each piece into a ball and poke finger into ball to make hole. Stretch the bagel until the hole is large enough to put your hand through. Place bagels on the prepared baking sheet. Cover and let rise 10 minutes.

In large kettle combine the barley malt syrup and 2 quarts water and bring to boil. As soon as it boils reduce the heat. Place 2 bagels in at time simmer for 30 seconds then turn over. Take out bagels and drain them well. Place on baking sheet.

Bake 15 to 25 minutes in a preheated 425 degrees F oven or until deep golden brown.